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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sicilian Lentil Soup

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sicilian Lentil Soup Empty Sicilian Lentil Soup

    Post by Lobo Mon 18 Jan 2016, 11:12 pm

    Sicilian Lentil Soup Img20l
    Sicilian Lentil Soup
    Sicilian Lentil Soup Translucent
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    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 4
    You will need to seed and dice the plum tomatoes for this recipe. First, use a chef's knife and cut each tomato half lengthwise. Gently squeeze the tomato half over a bowl to remove the seeds and excess liquid. Next, cut each tomato half lengthwise into thin strips. Line up the strips and cut across into a dice. Repeat with the remaining tomato halves.






    • 49

    Ingredients:


    • 2 Tbs. olive oil, plus more for drizzling
    • 1 large yellow onion, chopped
    • 1 garlic clove, minced
    • 1 tsp. minced fresh rosemary
    • 1 eggplant, about 1 lb., cut into small cubes
    • 3 cups cooked green lentils
    • 1 oz. ditalini, macaroni or other short pasta
    • 1/4 tsp. ground cinnamon
    • 2 plum tomatoes, seeded and chopped
    • Salt and freshly ground pepper, to taste

    Related Recipes


    Sicilian Lentil Soup Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.

    Directions:

    Sauté the vegetables
    In a large saucepan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and sauté until translucent, about 4 minutes. Add the remaining 1 Tbs. oil, the garlic, rosemary and eggplant. Cook, stirring frequently, until the eggplant is translucent and starts to soften, about 5 minutes.

    Simmer the soup
    Add the lentils, pasta, cinnamon and 6 cups water. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, until the eggplant is tender and the pasta is al dente, about 10 minutes. Stir in the tomatoes and season with salt and pepper.

    Ladle into soup bowls, drizzle with olive oil and serve immediately. Serves 4.

    Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
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